Christopher Stooke
Honolulu,HI
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20+year background in high-end restaurant industry. Adaptable and enterprising Sushi Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
23
23
years of professional experience
Work History
Sous Chef
Momosan Ramen & Sake
10.2018 - 08.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Coordinated with vendors to order supplies and maintain high quality standards.
Sushi Chef
Morimoto Maui
01.2017 - 01.2018
- Set up and broke down kitchen for service.
- Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
- Monitored food production to verify quality and consistency.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Excellent communication skills, both verbal and written.
- Worked effectively in fast-paced environments.
Sushi Chef
Morimoto Waikiki
01.2010 - 12.2016
- Set up and broke down kitchen for service.
- Collaborated with management to create seasonal menu options based on market availability and emerging culinary trends.
- Encouraged positive work culture by fostering a supportive environment where employees felt empowered to learn and grow in their roles.
- Monitored food production to verify quality and consistency.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Worked effectively in fast-paced environments.
- Disciplined and dedicated to meeting high-quality standards.
- Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi.
Line Cook
Chibaken
02.2008 - 01.2010
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Prepared and cooked meals according to recipes and customer specifications.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Developed innovative, creative menu items and recipes.
Tuna Fisherman
Napoleon Phan
03.2007 - 01.2008
- Used manual methods or hoisting equipment to move supplies, nets, traps and catches to and from vessel.
- Out at Sea Months at a time.
- Hauled in Tuna, sorted catch and packed hold with desirable fish.
- troubleshooting to keep onboard equipment functional and operating properly.
Dishwasher
Red Lobster
01.2000 - 06.2002
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
- Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
Education
High School Diploma -
Asher High School
Southgate, MISkills
- Vendor relationships
- Performance Assessments
- Food Preparation
- Plating
- Food Safety
- Knife Skills
- BOH Operations
- Sushi
- Butcher
- Fish Breakdown
- Cooking techniques
- Sanitation Guidelines
- Ingredient Knowledge
- Food Prep Planning
- Sanitation Procedures
- Food inventories
- Prioritization and Organization
- Team Training
- Inventory Management
- Meal Preparation
- Relationship Building
- Menu development
- Delegating Work
- Kitchen Equipment Operation
- Vendor Relations
- Cost Control
- Foodservice
- Customer Service
- Equipment Inspection and Maintenance
- Cleaning and sanitation
- Team Leadership
- Quality Control
- Coordinating Kitchen Staff
- Food presentation
- Heavy Lifting
- Seafood Preparation
Timeline
Sous Chef
Momosan Ramen & Sake
10.2018 - 08.2022
Sushi Chef
Morimoto Maui
01.2017 - 01.2018
Sushi Chef
Morimoto Waikiki
01.2010 - 12.2016
Line Cook
Chibaken
02.2008 - 01.2010
Tuna Fisherman
Napoleon Phan
03.2007 - 01.2008
Dishwasher
Red Lobster
01.2000 - 06.2002
High School Diploma -
Asher High School
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